INGREDIENTS

INSTRUCTIONS

[Take some dried red chili peppers and cook them in an ungreased wok
over low stirring constantly until they start to brown. Grind in a
coffee grinder or spice mill.]  Instructions: ============= Combine
first four ingredients and let sit  until sugar dissolves.  Soak rice
noodles/sticks in warm water until  they are soft but don't
disintegrate when pressed, about 40 minutes.  Drain. Drain tofu by
wrapping it in a clean towel and pressing with a  large can of
tomatoes, about 30 minutes. Cut into 1/4 inch cubes.  Rinse dried
shrimp in water and drain.  Put oil in wok, heat to medium, put in
crushed garlic. Swirl around  for about a minute.  Add noodles and mix
around for a minute or two.  Add the tofu and shrimp then immediately
add the liquid. Keep stirring  until the liquid has all been absorbed
into the noodles, about a  couple of minutes.  Lower heat to low or
medium-low.  Push some of the stuff aside at one  end of wok, and break
an egg in. Immediately cover with noodles. Do  the same at the other
end of wok. Let the eggs cook undisturbed until  the yolks are
practically cooked, about three minutes. (Carefully  peak if unsure.)
Slip a slotted spoon under each egg in turn, and  bring upward, through
the noodles, shaking as you go.  The idea is to  break up the cooked
egg into the rest of the mixture into tiny bits.  Mix in sprouts and
green onions.  Let cook for another two minutes.  Turn off heat.  Add
crushed peanuts and enough roasted red chilies to  your desired
hotness.  From: jkandell@ccit.arizona.edu (Jonathan Kandell)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2598
Calories From Fat: 1053
Total Fat: 122.9g
Cholesterol: 372mg
Sodium: 1020.2mg
Potassium: 2071.7mg
Carbohydrates: 288g
Fiber: 23g
Sugar: 18g
Protein: 101.7g